CN109699741A - The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date - Google Patents
The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date Download PDFInfo
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- CN109699741A CN109699741A CN201910157018.5A CN201910157018A CN109699741A CN 109699741 A CN109699741 A CN 109699741A CN 201910157018 A CN201910157018 A CN 201910157018A CN 109699741 A CN109699741 A CN 109699741A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date, belongs to agricultural products fresh-keeping storage technique field.The present invention selects mature, shape completely uniform potato, it is pre-chilled in vacuum pre-cooling room, pass through cleaning after pre-cooling, cutting, sterilization, color protection, drain to obtain fresh-cut potatoes, it is handled followed by the argon gas of different brackets pressure, then Nano-Zinc/epsilon-polylysine compelx coating liquid is coated on fresh-cut potatoes surface, finally by fresh-cut potatoes with being filled with 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2Nylon/Polythene Bag packaging, in relative humidity 90 ± 4%, temperature is stored under conditions of being 4 ± 1 DEG C.Method of the present invention provides a kind of antistaling process for extending fresh-cut potatoes shelf life, not only inhibits the brown stain of fresh-cut potatoes, further suppresses the growth of microorganism, while can significantly reduce the catering trade pretreatment potato time, and convenient and efficient and shelf life is long.
Description
Technical field
The present invention relates to pressurized inert gas in conjunction with Novel antibacterial, and controlled atmosphere extends the method for fresh-cut potatoes freshness date, belongs to
Agricultural products fresh-keeping storage technique field.
Background technique
Due to consumer to it is fresh, conveniently, health food demand, fresh-cut industry sustainable growth.Not with complete fruits and vegetables
Together, the vegetables of fresh cutting, such as washing, peeling and cutting process, it is raw vulnerable to enzymatic browning, breathing increase, microorganism
Long and deterioration influence.Therefore, it is necessary to inhibit organization softening using brown stain is prevented and ensure the technology of microbial safety
To guarantee shelf-life and the freshness of fresh cut product.
Potato is one of world's Four main crop.Its protein rich in, vitamin and mineral, while being also one kind
Energy-dense foods.Currently, fresh-cut potatoes become a kind of interesting product, it is added to existing fresh cut product.But processing meeting
Potato is caused to damage, accelerates their rotten and aging, and then influences flavor and nutriment.Therefore potato fresh-cut is being stored
Phase, there are two main problems: first is that brown stain；Second is that shelf life is shorter.So seeking new and high technology meets people to better quality
The demand of fresh-cut potatoes is necessary.
In recent years, the preservation technology of pressurized inert gas is successfully used for fresh-cut industry.Studies have shown that clathrate hydrate can
To limit the mobility of water in fruits and vegetables.But it is expensive due to xenon, high cost may limit its application.
Some researches show that nitrogen can be used for the food preservative technology of inert gas simultaneously.Most of all, argon and nitrogen chemical are stablized
Have, and is harmless to human health.Therefore pressurized argon and Nano-Zinc/epsilon-polylysine are compound before the present invention will store
Film pretreatment combines controlled atmospheric packing to apply to fresh-cut potatoes storage, is a kind of novel preservation method for extending fresh-cut freshness date.
The asparagus of Zhang Min etc. (2008) pressurization argon and xenon (partial pressure 2:9) mixture processing normally protects in controlled atmospheric packing
The control deposited is compared, it is found that the shelf-life of asparagus effectively extends.Occur in the microstructure of sample after their discovery processing
Micropore, part Ar and Xe are retained in micropore, this with keep asparagus it is fresh have actively contact.But pressurized treatments in this method
The xenon used is expensive, and in contrast, the argon gas that this method uses is cheap, reduces production cost, is more suitable for quotient
Industry food production.
Meng Xiang bravely equal (2012) has studied the influence handled using pressurization argon to the fresh-cut green pepper shelf-life.The result shows that logical
Being overpressurized argon gas and handling 1 hour fresh-cut green pepper at 4MPa can keep fresh state 12 days at 4 DEG C.In contrast, originally
Method increases Nano-Zinc/epsilon-polylysine compelx coating pretreatment, prevents the juice in fruits and vegetables tissue to exosmose, admirably reduces
Putrefactive microorganisms such as Escherichia coli, the proliferation of yeast and mould, to extending fresh-cut fruit and vegetable freshness date important role.
Wu Zhishuan etc. (2012) studies influence of high pressure argon (150MPa) processing to fresh-keeping Fresh-cut Apples quality at 4 DEG C.
They have found that the processing of high pressure argon can form clathrate hydrate within the organization, and which limit the mobility of water and enzymatic reactions, thus
It preferably ensure that the quality of Fresh-cut Apples.But the hypertonia that this method uses can exosmose to fresh-cut fruit and vegetable juice and cause to bear
Face is rung, and is led to fresh-cut fruit and vegetable organization softening and is promoted microorganism growth.This method is increased while using pressurized argon processing
Nano-Zinc/epsilon-polylysine compelx coating pretreatment is added, has been suppressed growth of microorganism to preventing from blending outside fresh-cut fruit and vegetable juice
Positive effect reaches the excellent effect to prolong storage period.
Luo Shufen etc. (number of patent application: 201610029712.5) discloses a kind of controlled atmospheric packing fresh-retaining preserving side of lotus rhizome
Method and purposes, this method adjust gas composition in bag using the respiration of fruits and vegetables itself and the film permeability of packaging material
Balance inhibit the surface brown stain of lotus root piece and surface colony sum to increase, to extend fresh-cut to reduce fresh-cut lotus root respiration
Lotus rhizome storage period.But the preservation method is excessively single, and freshness date is shorter.The present invention relies using pressurized argon and Nano-Zinc/ε-are poly-
The pretreatment of propylhomoserin compelx coating combines controlled atmospheric packing, effectively limits mobility, enzyme's reaction speeding and the cause of water in fresh-cut fruit and vegetable
The growth of germ class corruptibility microorganism delays fruits and vegetables aging and goes bad, ensure that their safety.
(number of patent application: 201210261664.4) disclosing a kind of air regulating fresh-keeping method of fresh-cut potatoes to Wu Yadong, should
Fresh-cut potatoes after pre-cooling are placed in packing container by method, and the relative humidity in the packing container is 95 ± 4%, and temperature is
0-4 DEG C, and it is passed through into packing container the mixed gas of three kinds of oxygen, carbon dioxide and nitrogen gas, so that packing container nitrogen
The concentration of gas is 85-95%, the concentration of oxygen is 1-8%, the concentration of carbon dioxide is 1-6%, is become so that being very easy to oxidation
The fresh-cut potatoes of color keep fresh, color constant within 10 days.But the fresh-cut potatoes freshness date of the inventive method is shorter.This hair
It is bright by pressurized argon and Nano-Zinc/epsilon-polylysine compelx coating pretreatment not only limit in fresh-cut potatoes the mobility of water and
Enzyme's reaction speeding further suppresses pathogenic mushroom corruptibility microorganism growth, so that fresh-cut potatoes freshness date reaches 15 days or more.
Yang Fuxin (number of patent application: 201110287563.X) discloses a kind of fresh-cut potatoes prevent-browning fresh-keeping packaging skill
Art, this method include three surface anti-inflammatory, nutritional supplementation and controlled atmospheric packing processing steps；Surface anti-inflammatory is to be put into fresh-cut potatoes
Equipped with immersion treatment in Flos lonicerae, isatis root preparation and ascorbic cleaning solution；Nutritional supplementation is will to handle through anti-inflammatory
Surface moisture is pulled and dried up to fresh-cut potatoes afterwards out, and with the nutritive water equipped with 1-3% vitamin C, 0.5-1.5% amino acid
Solution realizes nutritional supplementation to fresh-cut potatoes；It is spare when doing to surface through blowing air shower without wet water body；Controlled atmospheric packing is will be premenstrual
Fresh-cut potatoes after one step process are put into composite packing film bag, are containing 20%O2, 30%CO2, 50%N2Under the conditions of complete
Controlled atmospheric packing.But surface anti-inflammatory and nutritional supplementation step can change the original taste and flavor of fresh-cut potatoes, while gas in this method
Oxygen concentration excessively high in packaging step is adjusted to easily cause the oxidizing brown stain of part fresh-cut potatoes, nutritional quality decline and part good
The growth and breeding of oxygen animalcule.And the present invention uses pressurized argon and the physical treatment of Nano-Zinc/epsilon-polylysine compelx coating
Method, admirably maintains original taste and flavor of fresh-cut potatoes, at the same controlled atmosphere be filled with nitrogen-rich gas, low concentration oxygen and
The murder by poisoning that aerobic respiration in fresh-cut potatoes storage period and anaerobic respiration generate is efficiently controlled in floor level by carbon dioxide,
Improve edible safety.
Xu Jinrong (number of patent application: 201210203094.3) discloses a kind of preservation method of fresh-cut potatoes piece, the party
Method chooses fresh onion, peels off crust, is cut into small pieces, and filters after being squeezed the juice with juice extractor, obtains the extracting solution of Conditions of Onion Juice, then will be foreign
Green onion extracting solution lemon acid for adjusting pH value, the antistaling agent after water use regulation concentration as fresh-cut potatoes piece.Then it will pre-process
Good potato chips is immersed in antistaling agent, finally using vacuum packaging, is refrigerated under the conditions of being placed in suitably.But this method antistaling agent
Manufacture craft is excessively cumbersome and original taste and flavor of malleable fresh-cut potatoes, while vacuum packaging easily presses fresh-cut potatoes
Bad and anoxia condition can promote anaerobic type microorganism to grow, and accelerate product and rot.Nano-Zinc/epsilon-polylysine of the present invention is multiple
It is simple and easy to close coating liquid production, while controlled atmospheric packing can protect that bagged product will not be subject to crushing and low-oxygen environment can be always
Inhibit aerobic microbiological and anaerobe growth, ensure that the safety of product.
Tang Yali etc. (number of patent application: 201110356436.0) is disclosed a kind of using electrolysis water process combination regulating the qi flowing in the channels packet
The method fresh-keeping to fresh food is filled, this method, which uses, has high-efficiency broad spectrum sterilization, environmental protection, the relatively low strong acid of production cost
Property, faintly acid or electrolyzed alkaline water, the fresh food such as fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products are sterilized, and ties
Controlled atmospheric packing is closed, the shelf-life of fresh food under refrigerated conditions is extended.But at present for the research of electrolysis water security performance compared with
It is few, and electrolysis water industrial production cost is higher.In contrast, this method is combined using chemistry with physical method, safety collar
It protects, time-saving and efficiency is more suitable for industrialized production.
Summary of the invention
The purpose of the present invention is exploitation pressurized inert gas, and controlled atmosphere extends fresh-cut potatoes freshness date in conjunction with Novel antibacterial
Method.Using pressurized argon and Nano-Zinc/epsilon-polylysine compelx coating as pre-treatment and controlled atmospheric packing conjunctive use in fresh-cut
Potato is fresh-keeping, solves the problems, such as that the easy brown stain of fresh-cut potatoes and freshness date are short, to realize extension fresh-cut potatoes 15 days or more freshness dates
Purpose, realize fresh-cut potatoes commercialized food product production.
Technical solution of the present invention:
The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date, using pressurized argon and
It is fresh-keeping to extend guarantor that Nano-Zinc/epsilon-polylysine compelx coating combination controlled atmospheric packing method carries out collaboration processing to fresh-cut potatoes
Fresh phase, specific steps are as follows:
(1) select, be pre-chilled: select harvest 3 hours within, it is in the same size, do not have defective potato, be placed in temperature be 4 ± 1
DEG C vacuum pre-cooling room in be pre-chilled 10~12h；
(2) fresh-cut potatoes are prepared: the potato after being pre-chilled will be selected and cleaned, removed the peel, cutting, sterilization, color protection, drained,
Fresh-cut potatoes are made；
(3) pressurized argon is handled: fresh-cut potatoes being transferred quickly in argon gas pressure vessel, when control pressure is with pressurizeing
Between, it is handled in 4 ± 1 DEG C；
(4) coating problems；Prepared Nano-Zinc/epsilon-polylysine compelx coating liquid is equably coated onto fresh-cut potatoes table
Then face is put into drying in draught cupboard；
(5) controlled atmospheric packing is stored: the fresh-cut potatoes after taking coating problems are placed in and are filled with 4 ± 1%O2, 2 ± 1%CO2, 94 ±
1%N2Nylon/Polythene Bag in pack, and stored under the conditions of relative humidity 90 ± 4%, 4 ± 1 DEG C of temperature.
Step (2) detailed process are as follows: 200 μ L L of the fresh potato of pre-cooling will be selected-1Liquor natrii hypochloritis leaching
2min is steeped, aseptic water washing is then used, places drain at room temperature；Then potato is removed the peel by hand with stainless steel knife, is cut into slices；Again
By fresh-cut potatoes with 100 μ L L-1Liquor natrii hypochloritis impregnate 5min, three times with sterile water wash；Finally fresh-cut potatoes are existed
8g L-1Citric acid, 3g L-1CaCl2Color stabilizer in impregnate 15min, then drain.
Step (3) detailed process are as follows: with 200 μ L L-1Liquor natrii hypochloritis sterilizes pressurizing vessel；By fresh-cut potatoes
It is put into pressurizing vessel and seals, be vented to generate vacuum, then handle 1h with argon cleaning at 4 ± 1 DEG C；Reach work pressure
The time that power needs is about 60-80 seconds, and decompression needs 10 seconds.
Control pressure and pressing time in the step (3) are as follows: low pressure: 2~6MPa, 60min；Middle pressure: 10~30MPa,
30min；High pressure: 100~130MPa, 10min.
Step (4) detailed process are as follows: be added to deacetylation according to the ratio of 5g:0.3L for 90% chitosan
In 1% acetum, 60 DEG C of stirring 6h, then by 40-60nm Nano-Zinc (additive amount is 0.6~1g/L) and epsilon-polylysine
(additive amount is 10~20mg/L) powder is added in chitosan acetic acid solution, magnetic stirrer 1h.
Step (5) the controlled atmospheric packing storage period, need to inspect periodically, and abnormal fresh-cut potatoes are cleared up in time in order to avoid polluting
Other fresh-cut potatoes；The nylon/polyethylene packaging bag specification: length × width x thickness is 200mm × 150mm × 0.05mm；Buddhist nun
For dragon/polyethylene packaging bag to vapor under 25 DEG C and 90% relative humidity, the permeability of oxygen and carbon dioxide is 22.1g
mm m-2d-1atm-1, 0.024mL m-2d-1atm-1With 0.121mL m-2d-1atm-1。
Beneficial effects of the present invention:
1, pressurized argon processing promotes the moisture " structuring " in fresh-cut potatoes tissue, reduces the viscosity of juice, limits
With potato quality in relation to the activity of enzyme, to delay the aging of fresh-cut potatoes and rotten.
2, Nano-Zinc/epsilon-polylysine compelx coating processing prevents fresh-cut potatoes juice from leaking outside, and completely cuts off microorganism and nutrition
Substance contact admirably inhibits class corruptibility microorganism growth of causing a disease, guarantees the safety of fresh-cut potatoes.
3, the present invention is joined using pressurized argon and Nano-Zinc/epsilon-polylysine compelx coating as pre-treatment and controlled atmospheric packing
The fresh-keeping fresh-cut potatoes of the technology of conjunction keep its quality and nutritional ingredient preferably, can significantly extend fresh-cut potatoes and reach
By 15 days or more.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.
Embodiment 1: low-pressure argon and Nano-Zinc/epsilon-polylysine compelx coating combination controlled atmospheric packing extend fresh-cut potatoes and protect
The fresh phase
It will select, 200 μ L L of the fresh potato after 12h be pre-chilled-1Liquor natrii hypochloritis impregnate 2min, then with sterile
Water rinses, and places drain at room temperature；Then potato is removed the peel by hand with stainless steel knife, is cut into the thin slice of 5mm thickness；Again by fresh-cut soil
100 μ L L of beans-1Liquor natrii hypochloritis impregnate 5min, three times with sterile water wash；Finally by fresh-cut potatoes in 8g L-1Lemon
Lemon acid, 3g L-1CaCl2Color stabilizer in impregnate 15min, then drain.The fresh-cut potatoes prepared are taken to be transferred quickly to argon gas
It in pressure vessel and seals, is vented to generate vacuum, then need with argon cleaning, control pressure 4MPa, in 4 ± 1 DEG C of processing
60min.Prepared Nano-Zinc/epsilon-polylysine (concentration is respectively 0.6g/L and 20mg/L) compelx coating liquid is equably applied
To pressurized argon treated fresh-cut potatoes surface, it is then put into drying in draught cupboard.Fresh-cut potatoes after coating problems are placed in
It is filled with 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2Nylon/Polythene Bag in pack, in relative humidity 90 ± 4%, temperature 4
It is stored under the conditions of ± 1 DEG C.Keeping fresh and protecting color reaches 15 days or more, and fresh-keeping effect is significant.Method phase in conjunction with low-pressure argon and controlled atmosphere
Than the storage phase of fresh-cut potatoes extends 5 days.
Embodiment 2: middle pressure argon gas and Nano-Zinc/epsilon-polylysine compelx coating combination controlled atmospheric packing extend fresh-cut potatoes and protect
The fresh phase
It will select, 200 μ L L of the fresh potato after 12h be pre-chilled-1Liquor natrii hypochloritis impregnate 2min, then with sterile
Water rinses, and places drain at room temperature；Then potato is removed the peel by hand with stainless steel knife, is cut into the thin slice of 5mm thickness；Again by fresh-cut soil
100 μ L L of beans-1Liquor natrii hypochloritis impregnate 5min, three times with sterile water wash；Finally by fresh-cut potatoes in 8g L-1Lemon
Lemon acid, 3g L-1CaCl2Color stabilizer in impregnate 15min, then drain.The fresh-cut potatoes prepared are taken to be transferred quickly to argon gas
It in pressure vessel and seals, is vented to generate vacuum, then need with argon cleaning, control pressure 20MPa, in 4 ± 1 DEG C of processing
30min.Prepared Nano-Zinc/epsilon-polylysine (concentration is respectively 0.8/L and 15mg/L) compelx coating liquid is equably applied
To pressurized argon treated fresh-cut potatoes surface, it is then put into drying in draught cupboard.Fresh-cut potatoes after coating problems are placed in
It is filled with 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2Nylon/Polythene Bag in pack, in relative humidity 90 ± 4%, temperature 4
It is stored under the conditions of ± 1 DEG C.Keeping fresh and protecting color reaches 15 days or more, and fresh-keeping effect is significant.
For the method compared with Nano-Zinc/epsilon-polylysine compelx coating and controlled atmosphere combine, the storage phase of fresh-cut potatoes extends 3
It.
Embodiment 3: high pressure argon gas and Nano-Zinc/epsilon-polylysine compelx coating combination controlled atmospheric packing extend fresh-cut potatoes and protect
The fresh phase
It will select, 200 μ L L of the fresh potato after 12h be pre-chilled-1Liquor natrii hypochloritis impregnate 2min, then with sterile
Water rinses, and places drain at room temperature；Then potato is removed the peel by hand with stainless steel knife, is cut into the thin slice of 5mm thickness；Again by fresh-cut soil
100 μ L L of beans-1Liquor natrii hypochloritis impregnate 5min, three times with sterile water wash；Finally by fresh-cut potatoes in 8g L-1Lemon
Lemon acid, 3g L-1CaCl2Color stabilizer in impregnate 15min, then drain.The fresh-cut potatoes prepared are taken to be transferred quickly to argon gas
It in pressure vessel and seals, is vented to generate vacuum, then need with argon cleaning, control pressure 120MPa, in 4 ± 1 DEG C of processing
10min.Prepared Nano-Zinc/epsilon-polylysine (concentration is respectively 1g/L and 10mg/L) compelx coating liquid is equably coated onto
Then pressurized argon treated fresh-cut potatoes surface is put into drying in draught cupboard.Fresh-cut potatoes after coating problems, which are placed in, fills
Enter 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%N2Nylon/Polythene Bag in pack, in relative humidity 90 ± 4%, temperature 4 ± 1
It is stored under the conditions of DEG C.Keeping fresh and protecting color reaches 15 days or more, and fresh-keeping effect is significant.The method and high pressure argon gas and Nano-Zinc/ε-are poly- bad
Propylhomoserin compelx coating is combined and is compared, and the storage phase of fresh-cut potatoes extends 3 days.
Claims (10)
1. the method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date, which is characterized in that specific
Step are as follows:
(1) select, be pre-chilled: select harvest within 3 hours, it is in the same size, do not have defective potato, being placed in temperature is 4 ± 1 DEG C
10~12h is pre-chilled in vacuum pre-cooling room；
(2) fresh-cut potatoes are prepared: the potato after being pre-chilled will be selected and cleaned, removed the peel, cutting, sterilization, color protection, drained, be made
Fresh-cut potatoes；
(3) pressurized argon is handled: fresh-cut potatoes are transferred quickly in argon gas pressure vessel, pressure and pressing time are controlled,
It is handled in 4 ± 1 DEG C；
(4) coating problems；Prepared Nano-Zinc/epsilon-polylysine compelx coating liquid is equably coated onto fresh-cut potatoes surface,
Then it is put into drying in draught cupboard；
(5) controlled atmospheric packing is stored: the fresh-cut potatoes after taking coating problems are placed in and are filled with 4 ± 1%O2, 2 ± 1%CO2, 94 ± 1%
N2Nylon/Polythene Bag in pack, and stored under the conditions of relative humidity 90 ± 4%, 4 ± 1 DEG C of temperature.
2. the side that pressurized inert gas according to claim 1 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that step (2) detailed process are as follows: 200 μ L L of the fresh potato of pre-cooling will be selected-1Sodium hypochlorite
Solution impregnates 2min, then uses aseptic water washing, places drain at room temperature；Then potato is removed the peel by hand with stainless steel knife, is cut
In flakes；Again by fresh-cut potatoes with 100 μ L L-1Liquor natrii hypochloritis impregnate 5min, three times with sterile water wash；Finally by fresh-cut
Potato is in 8g L-1Citric acid, 3g L-1CaCl2Color stabilizer in impregnate 15min, then drain.
3. pressurized inert gas according to claim 1 or 2 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that step (3) detailed process are as follows: with 200 μ L L-1Liquor natrii hypochloritis sterilizes pressurizing vessel；
Fresh-cut potatoes are put into pressurizing vessel and are sealed, is vented to generate vacuum, then handles 1h with argon cleaning at 4 ± 1 DEG C；
The time for reaching operating pressure needs is about 60-80 seconds, and decompression needs 10 seconds.
4. pressurized inert gas according to claim 1 or 2 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that control pressure and pressing time in the step (3) are as follows: low pressure: 2~6MPa, 60min；Middle pressure:
10~30MPa, 30min；High pressure: 100~130MPa, 10min.
5. the side that pressurized inert gas according to claim 3 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that control pressure and pressing time in the step (3) are as follows: low pressure: 2~6MPa, 60min；Middle pressure: 10~
30MPa, 30min；High pressure: 100~130MPa, 10min.
6. according to claim 1, it is fresh-keeping to extend fresh-cut potatoes for the controlled atmosphere in conjunction with Novel antibacterial of pressurized inert gas described in 2 or 5
The method of phase, which is characterized in that step (4) detailed process are as follows: by deacetylation be 90% chitosan according to 5g:0.3L's
Ratio is added in 1% acetum, 60 DEG C of stirring 6h, then adds 40-60nm Nano-Zinc and epsilon-polylysine powder
Into chitosan acetic acid solution, magnetic stirrer 1h；The additive amount of 40-60nm Nano-Zinc and epsilon-polylysine powder is distinguished
For 0.6~1g/L, 10~20mg/L.
7. the side that pressurized inert gas according to claim 3 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that step (4) detailed process are as follows: add deacetylation according to the ratio of 5g:0.3L for 90% chitosan
It is added in 1% acetum, then 40-60nm Nano-Zinc and epsilon-polylysine powder are added to shell and gathered by 60 DEG C of stirring 6h
In sugared acetic acid solution, magnetic stirrer 1h；The additive amount of 40-60nm Nano-Zinc and epsilon-polylysine powder is respectively 0.6
~1g/L, 10~20mg/L.
8. the side that pressurized inert gas according to claim 4 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that step (4) detailed process are as follows: add deacetylation according to the ratio of 5g:0.3L for 90% chitosan
It is added in 1% acetum, then 40-60nm Nano-Zinc and epsilon-polylysine powder are added to shell and gathered by 60 DEG C of stirring 6h
In sugared acetic acid solution, magnetic stirrer 1h；The additive amount of 40-60nm Nano-Zinc and epsilon-polylysine powder is respectively 0.6
~1g/L, 10~20mg/L.
9. according to claim 1, the controlled atmosphere in conjunction with Novel antibacterial of pressurized inert gas described in 2,5,7 or 8 extends fresh-cut potatoes
The method of freshness date, which is characterized in that step (5) the controlled atmospheric packing storage period need to be inspected periodically, by abnormal fresh-cut potatoes
It is cleared up in time in order to avoid polluting other fresh-cut potatoes；The nylon/polyethylene packaging bag specification: length × width x thickness be 200mm ×
150mm×0.05mm；Nylon/polyethylene packaging bag is under 25 DEG C and 90% relative humidity to vapor, oxygen and carbon dioxide
Permeability be 22.1g mm m-2d-1atm-1, 0.024mL m-2d-1atm-1With 0.121mL m-2d-1atm-1。
10. pressurized inert gas according to claim 6 controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date
Method, which is characterized in that step (5) the controlled atmospheric packing storage period need to be inspected periodically, abnormal fresh-cut potatoes are cleared up in time
In order to avoid polluting other fresh-cut potatoes；The nylon/polyethylene packaging bag specification: length × width x thickness be 200mm × 150mm ×
0.05mm；Nylon/polyethylene packaging bag is under 25 DEG C and 90% relative humidity to vapor, the permeability of oxygen and carbon dioxide
For 22.1g mm m-2d-1atm-1, 0.024mL m-2d-1atm-1With 0.121mL m-2d-1atm-1。
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910157018.5A CN109699741A (en) | 2019-03-01 | 2019-03-01 | The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date |
| PCT/CN2019/123523 WO2020177425A1 (en) | 2019-03-01 | 2019-12-06 | Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere |
Applications Claiming Priority (1)
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| CN201910157018.5A CN109699741A (en) | 2019-03-01 | 2019-03-01 | The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357809A (en) * | 2020-04-13 | 2020-07-03 | 无锡德林防务装备股份有限公司 | Pretreatment synergistic air-conditioning method for prolonging shelf life of fresh-cut orange fruits |
| WO2020177425A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere |
| CN113016870A (en) * | 2021-04-03 | 2021-06-25 | 江苏康润农业科技发展有限公司 | Processing method for preventing potato from discoloring after peeling |
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| US6159512A (en) * | 1995-12-21 | 2000-12-12 | Australian Food Industry Science Centre | Preservation of exposed cut fresh fruit |
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| CN102077859A (en) * | 2010-12-06 | 2011-06-01 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
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| CN102793002A (en) * | 2012-07-26 | 2012-11-28 | 苏州亚和保鲜科技有限公司 | Controlled-atmosphere preservation method of fresh-cut potatoes |
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| CN109699741A (en) * | 2019-03-01 | 2019-05-03 | 江南大学 | The method that pressurized inert gas controlled atmosphere in conjunction with Novel antibacterial extends fresh-cut potatoes freshness date |
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2019
- 2019-03-01 CN CN201910157018.5A patent/CN109699741A/en active Pending
- 2019-12-06 WO PCT/CN2019/123523 patent/WO2020177425A1/en active Application Filing
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| US6159512A (en) * | 1995-12-21 | 2000-12-12 | Australian Food Industry Science Centre | Preservation of exposed cut fresh fruit |
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| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020177425A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere |
| CN111357809A (en) * | 2020-04-13 | 2020-07-03 | 无锡德林防务装备股份有限公司 | Pretreatment synergistic air-conditioning method for prolonging shelf life of fresh-cut orange fruits |
| CN113016870A (en) * | 2021-04-03 | 2021-06-25 | 江苏康润农业科技发展有限公司 | Processing method for preventing potato from discoloring after peeling |
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| WO2020177425A1 (en) | 2020-09-10 |
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Application publication date: 20190503 |